Stone Ground Process
We make our chocolate using a traditional stone ground process. Because there's minimal friction the temperatures remain low, preserving the nutrients and unique flavour of the cacao beans.
To make our single origin bars we begin by hand sorting the beans, ensuring the quality remains high. They're lightly roasted in small batches to develop the flavour. The beans are then crushed into nibs and the husks are removed by a process called winnowing. The nibs are then slowly ground together with coconut sugar under granite stone wheels for two days or more.
At this point we add any additional whole food ingredients, such as organic coconut or almonds. Our process creates a chocolate that's rich and complex in flavour, and retains much of the nutritive benefits of the ingredients.